2tablespoonsCitrus Glaze (see “Build a better tart”), warmed
Edible pansiesfor garnish
In a food processor, combine sugar, flours, grated coconut, coconut oil, and salt. Process 15—20 seconds, until mixture looks like wet sand. While machine is running, add water and lemon juice; process until mixture forms a ball. Press into individual tartlet shells, or a 9-inch tart or springform pan and 1 inch up the sides. (If making ahead, wrap in foil and freeze.)
Preheat oven to 400°. Place tart pan(s) on a baking sheet and bake for 10 minutes. Remove from oven and prick with a fork. Bake 5—10 more minutes or until golden brown. Cool completely on a rack.
When cool, remove pan sides and place on a serving plate. Mix Yogurt Cream with ginger; spread on crust. Arrange mango, pineapple, and kiwi in alternating rings. Brush with glaze. Garnish and serve.
Tropical Tarts with Coconut Crust
Amount Per Serving
% Daily Value*
Total Carbohydrates 22g7%
Dietary Fiber 3g12%
* Percent Daily Values are based on a 2000 calorie diet.